Cream of Zucchini, Carrot and Cucumber Soup

Submitted by Lisa Fuller

"Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 10 1-cup servings
• Serves: 10

ingredients

• 14.79 ml butter
• 1 onion, chopped (1 c)
• 2 garlic cloves, minced
• 2 zucchini, cut into half-rounds (2 c)
• 3 carrots, scraped and sliced (2 c)
• 2 cucumbers, peeled, cored and sliced
• 14.79 ml curry powder
• 1419.54 ml canned chicken or 1419.54 ml vegetable broth
• 236.59 ml heavy cream or 236.59 ml milk

directions

1. Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
2. Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).

Reviews

[Polly J.]

Um I just realized I never put the curry in and the dish is done cooking. Did I miss this part?

 

[GingerlyJ]

as good chilled as it is hot

 

[madk1976]

this soup was delicious and very easy to make - highly recommend!

 

[cookalot 2]

I gave it 5 stars, because even though it was a little bland for me it is a great soup and better the next day. I left out the milk, as after trying a bowl with milk. It was too bland for me. I think another clove of garlic and a few more carrots and curry, it would be more to my liking. I might even add the milk. Good basic soup to use up cucumber, and all those zucchini, and can be tweaked in many ways. Thanks for posting

 

[kathishrider]

I love this so much! It was great hot and cold. I'm freezing it to see how that works out-will check back later.